- 2 cups chicken stock
- 2 tablespoons diced shallots
- 1 tablespoon minced garlic
- 1 tablespoon chopped mixed herbs (such as parsley, thyme and rosemary)
- In a small saucepan combine all ingredients and bring to a boil over medium heat. Reduce heat to medium-low and simmer uncovered until reduced by half to about 1 cup.